Stebeck Kiddies Club

Temperature and pressure measuring devices. ambient air temperature, water pressure, and water temperature measuring devices not maintained in good repair / not accurate within the intended range of use.

General. plumbing not sized / installed / maintained according to applicable laws.

Floors. floors and floor coverings of all food preparation, food storage, utensil-washing areas, walk-in refrigerating units, dressing rooms, locker rooms, and toilet rooms shall be kept clean.

Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not maintained in good repair.

Materials; general. multi-use equipment and utensils not designed, constructed and repaired with safe materials, including finishing materials / not corrosion-resistant and nonabsorbent / not smooth, easily cleanable and durable under conditions of normal use.

Hot storage. food temperature measuring device not available to check internal food temperatures of hot time/temperature controlled for safety (tcs) food for equipment not bearing thermometers.

Plumbing fixture installation. plumbing fixtures, including compartment type utensil-and-food sinks, hand-washing sinks and mop or utility sinks, not installed to preclude splashes from running down mounting surfaces behind and adjacent to the fixture. acceptable installation methods include a liquid tight seal between fixture and mounting surface, insertion into a precut counter, table or cabinet with a perimeter seal or any other effective method. all materials used shall be safe, smooth, impervious and easily cleanable.

Drain boards, utensil racks or easily movable dish tables of adequate size not provided for proper handling of soiled utensils prior to washing and for cleaned utensils following sanitizing / not located so as not to interfere with the proper use of the dishwashing facilities.

Using chemicals for sanitization. when using chemicals for sanitization, a test kit or other device that accurately measures the concentration of the solution in parts per million or milligrams per liter not provided and used.

Drains. a direct connection between the sewerage system and any drains originating from equipment in which food / portable equipment / utensils are placed is prohibited except for existing properly trapped open sinks.

General. plumbing not sized / installed / maintained according to applicable laws.

Grease traps. grease trap not of an approved type / not in an approved location outside the establishment, unless it is impossible.

Floor carpeting. carpeting is prohibited in food preparation, equipment and utensil-washing areas, food storage areas, and toilet room areas. (corrected on site)

Floors. floors and floor coverings of all food preparation, food storage, utensil-washing areas, walk-in refrigerating units, dressing rooms, locker rooms, and toilet rooms shall be kept clean.

Wall protection. walls behind and adjacent to cooking equipment utilizing a ventilation hood, shall, from the floor to the base of the hood, have the same type of material as specified in this paragraph for plumbing fixtures. materials utilized for wall protection shall be fiber-glass reinforced plastic (frp) / nonferrous metal / ceramic tile / plastic laminate or the equivalent for the purpose intended.

Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not maintained in good repair.

Construction. walls, including nonsupporting partitions / wall coverings / ceilings, of walk-in refrigerating units / food preparation areas / food storage areas / food display areas / equipment-washing areas / utensil-washing areas not light-colored / smooth / nonabsorbent / easily cleanable except for ceilings over areas used only for beverage preparation and/or service. concrete or pumice blocks used for interior wall construction in these locations shall be finished and sealed to provide an easily cleanable surface except in dry storage areas.

Cleaning physical facilities. utility facilities. in new / extensively remodeled establishments and in those establishments not required to have a two- or three-compartment utensil-washing sink, at least one utility sink or curbed cleaning facility with a floor drain shall be provided and used for cleaning and for the disposal of mop water or similar liquid wastes.